When I think of vintage copper pots I usually imagine them hanging from a pot rack in a rustic kitchen. But, besides the beauty, it’s also one of the greatest material for cookware.
In this guide, you will find everything you need to know about vintage copper pots and also a list with our favorite vintage-looking ones.
Also, make sure to check our post about the vintage copper flatware.
History
Copper is one of the most used metals in the world, and the oldest one used by man. Its softness, ductility, and malleability make it very useful for various applications. It is easy to create shapes and forms with it, and the thermal conductivity makes it ideal for cookware. It heats quickly and evenly, so your food will be cooked perfectly.
Why copper cookware?
I think copper pots are one of the most iconic cookware. Nothing can compete with the beauty of copper’s glow. Its shiny pinkish-orange color inspires collection strung above kitchen islands.
Copper has found its way in the kitchen since its discovery, so it passed the time test.
Copper pots are not cheap though and require extra attention, but if you enjoy using them and like to have a collection in your kitchen, you will find everything you need to know in this post.
Usually, the copper pots are cold-formed from copper sheets with different thicknesses.
Sometimes the copper sheet can be hammered to improve its toughness, therefore the surface will have this cool hammered look.
Things to keep in mind
Copper reacts with acidic foods which can cause corrosion and tarnish which can lead to the material leaching into the food.
Fruit acid, for example, would be enough to cause leaching of copper byproducts, but naturally occurring fruit sugars and added preserving sugars buffer copper reactivity.
So, unlined copper pots have thereby been used safely for centuries.
In order to be safe, many manufacturers coat the cookware and flatware with some protective materials like tin, nickel, silver, or stainless steel. This lining usually is very thin so it does not affect the copper’s thermal conductivity.
The traditional lining for copper pots is tin foil, so many vintage copper pots would have this kind of lining. Tin offers a smooth nonstick surface, it’s easy to clean and protects the copper.
Tin linings are about .35-45 mm thick and traditionally handmade. It’s likely that most vintage copper pots to have their tin lining damaged or wear out. In those cases, the cookware can be re-tinned, and It will cost much less than a new pot.
To avoid damaging the tin lining, the best practice is to use plastic, wood, or silicone utensils when cooking, and avoid the use of abrasive cleaners.
Additionally, tin has a melting point of 450 F, so be extremely cautious when cooking near 400 F (205 °C).
However, sometimes unlined copper is the way to go, for instance when preparing egg-based foods, like meringue, or when you make jams and jellies.
Copper pots are great for precisely control the heat that gets into the food, as they don’t store heat. So, when the heat source is removed, the thermal flows reverse almost immediately.
This makes them great when cooking desserts, like homemade chocolate.
Another type of lining which you can find in vintage copper pots is the nickel one. Very popular in the period following the Second World War.
This type of lining is electroplated to the copper cookware, which makes the repairing process more difficult and expensive, also this service is difficult to find.
The advantage of nickel is that is harder and conducts heat more efficiently than tin.
This type of lining was used until the 1980s when it was discovered that nickel is an allergen.
The silver lining can also be applied to copper pots by electroplating. This lining is at once smooth and more durable than either tin or nickel. The cons are of course the price, and the silver can be attacked by sulfurous foods and can cause discolorations. The worn silver lining can be restored by re-electroplating.
Nowadays the copper cookware is lined with a thin layer of stainless steel. This is not a big surprise, as stainless steel became the most used material in the kitchen. It’s durable, corrosion-resistant, can be easily cleaned and doesn’t react with food and will not change the taste of it. The biggest disadvantage of stainless steel is that it is 25 times less thermally conductive than copper and cannot be repaired in case of damage, and also food is much more likely to stick than on a tin surface.
In general copper pots should feel heavy for their size, otherwise they are likely to be cheap thin pots that are not worth buying.
What to look for
There are two categories of collectors. In the first category, there are people who want to collect vintage copper pots only for decoration purposes. In this case, the only thing that matters is the aspect and there are a lot of choices here. From hammered to smooth surfaces, with decorations or not, and polished or tarnished. It’s all your preference choice.
In the second category, there are people who buy those vintage copper pots to actually use them. In this case, the most important thing to look for is the condition of the pot. If the pot is dented or scratched the repair could be expansive or even impossible to be made. However, if the tin lining is damaged, this could be re-tinned easily and cheaply.
Another important thing is the thickness of the cookware. The thicker the pot is, the better, but much expensive. A 3 mm thick saucepan is usually 3-4 times more expensive than a 1.5mm one. Keep in mind that the thick ones are scarce to find, so if you are lucky enough to find one, could worth the extra money.
I think the sweet spot between the price and the performance is somewhere around 2 to 2.5mm. Also if the copper edge is rolled, that usually means the pot is thin copper. Nowadays copper cookware is usually made with less than 2mm thickness.
Probably the most famous brand for copper cookware is Mauviel who was founded back in 1830 in France. Its high-quality products stand out for their practical design and style.
Pros and cons
Like every material, there are some pros and cons when using copper cookware.
Pros:
One of the biggest advantages is copper’s high thermal conductivity, which means it will get hot quickly and evenly and will respond very fast at any changes in cooking temperature.
This way the food will be cooked evenly without being burned in some spots, and it shouldn’t stick either.
Cons:
Copper cookware is usually more expensive than other cookware from different materials. Another thing that you have to keep in mind is that copper itself can react with some acidic foods and can cause copper intoxication. But this issue can easily be solved by lining the surface with other materials like tin or stainless steel.
How to clean and maintain vintage copper pots
If you have some tarnished old copper pots and want to bring back their shining the best way to do this is to mix some lemon juice or vinegar with some baking soda or salt. This will remove any tarnish and will polish the pot. Another alternative is to buy some specially made products for cleaning copper.
Pay extra attention if the pot has a lining of a different material. If you don’t know what’s the material used, it’s better to clean the lining with just some warm water and mild dishwashing soap. After cleaning, dry the pot thoroughly using a soft cloth.
Some people love the tarnished aspect of copper and decide to just leave them like this. In this case, warm water and dishwashing soap will do just fine.
But be careful, we are talking here about the exterior of the pot. Inside the pot, where the food cooks, there should be no patina, as this is toxic. So keep the interior of the pot cleaned and shiny and the outside you could leave it with patina if you like.
Never put vintage copper cookware in the dishwasher and never scrub it with steel wool or scouring pads.
The antique copper pots from the early 1800s and into the 1920s are usually made of thick pure copper with nicely ornate brass handles. Those kinds of items are difficult to find and are considered by many small treasures. They are probably thicker than anything made today, and if they are properly restored and coated with a tin lining will be as good as new.
Most vintage copper cookware that you will find is probably from after World War II. In the 1950s, copper cookware began to be very popular. The famous chef Julia Child started to promote French cuisine and US stores began importing French copper cookware. At this time copper cookware began to be manufactured with modern techniques, losing the handmade feel, but still made from high-quality thick pure copper.
Where do you buy vintage copper pots?
You can try to look on sites like eBay, Etsy, or at garage sales, and antique stores. Many items will be unrestored, so they’ll be cheaper.
Why buy vintage copper instead of new copper cookware?
This comes to personal preference. Some people like vintage stuff and others like to have brand new items. After I bought a lot of copper cookware, both vintage and brand-new, I can tell you the advantages for each one:
| Vintage copper pots | Brand-new copper pots |
| Usually thicker | Unused / Undamaged |
| The awesome vintage look | Ready to be used out of the box |
| Unique models and decorations | Usually lined with stainless steel (no need for extra care) |
| Can be cheaper | Some manufactures provide lifetime Warranty |
Here is our recommendation for brand-new copper cookware that have an awesome vintage look.
New DEMMEX 1.2MM Thick Hammered Copper Saucepan with Lid & Helper Handle (1.7-Quart)
This Demmex copper saucepan is 1.2 mm thick and lined with tin, which makes it ideal for cooking various foods. Has a nice hammered classic look. The quality is very good, it’s pretty sturdy, so if you take care of it properly, and maybe re-tinning it from time to time, it will last a lifetime.
The manufacturer guarantees for the product that is 100% copper, with an authenticity test:
So, after receiving the pan, if you think, for any reason, that this is not copper, drill a hole anywhere on the pan’s body and check the hole. You will see 1.2 mm thick copper along the hole. Nothing else.
They will send you a replacement if you decide to do the test and send the photos afterward to the manufacturer.
The test should be done within 7 days of receiving the pan.
It’s also available as an unlined version, making it ideal for cooking sugary desserts.
New DEMMEX 1.2mm Thick Hammered Copper Sugar Sauce Zabaglione Pan with Helper Handle, (1.7-Quart)
Bottega del Rame – Copper Polsonetto/Zabaglione Pot – 14cm (5″ 1/2)
This item is excellent for making cakes, especially chocolate ones. It’s handmade hammered, made out of pure untinned copper with a handle made out of sand-cast brass.
The nude copper surface cuts the whipping time for eggs white and cream, improving their stability. Great for double boil preparations.
Mauviel Made In France M’Passion 2193.40 Copper 15-Quart Jam Pan with Bronze Handles
A Classic Copper Pan that Transforms Homemade into Artisan
Like all traditional French jam pans, the Mauviel M’Passion Jam Pan is made of heat-responsive copper in a wide, shallow design that is ideal for making jam, caramel, and other high-sugar delights. The unlined 1.2mm gauge copper promotes extremely even heat distribution and a rapid boil, which helps develop natural fruit pectin.
Here is la pièce de résistance.
This copper frying pan, I can say it’s a must-have if you are passionate about copper cookware. Although it may not look vintage, it still has a classical and practical look.
This product stands out for its great quality as it is made of 90% copper and 10% 18/10 stainless steel. Copper offers superior control, heats evenly, and much faster than other metals. Stainless Steel interior preserves the taste and nutritional qualities of foods.
It is made in France and is guaranteed for life against any manufacturing defects.
The handles stay cool, as they are made of cast stainless steel.
It is safe to use on gas, electric, halogen stovetops, and in the oven. It can also be used on induction stovetops with Mauviel’s induction stove top interface disc (sold separately).
Conclusion
To sum up, we can say that vintage copper pots and pans will enhance any kitchen with their unique style and practicability.
They may not be cheap, but if you are a passionate cook who likes vintage stuff, those are for you. Copper cookware is definitely a classic and will fit very well in any kitchen.
If you don’t trust to buy used cookware that’s perfectly fine, and you can opt for a brand new copper pot that has a classic vintage-like look.